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Take the classic wing taste but make it portable - that's what this zesty, cheese-loaded buffalo chicken stromboli does. It bundles all those mouth-watering wing flavors inside golden pizza dough for a handheld treat that my family gobbles up fast. The mix of tangy sauce, gooey cheese and fresh herbs makes something you can't put down.
These strombolis first showed up at my house during football season when we wanted wing flavors but in a more filling package. They've become such a hit that the family keeps asking for them, and I'm happy since they're so simple to throw together but still feel like something special.
What You'll Need
- Pizza dough: Makes the chewy outer wrap for all the tasty stuff inside. Grab some from the store when you're busy, or make your own when you've got extra time
- Buffalo sauce: Brings that sour kick and warmth we all crave. Pick one that blends heat and tang nicely
- Shredded chicken: Forms your main protein. Grab a store-cooked rotisserie bird to save yourself some work
- Fresh herbs: With chives and cilantro to add some fresh pop against the rich flavors
- Jalapeño: Gives an extra fiery touch. Take out all seeds if you want it milder or keep some for more punch
- Ranch dressing: Adds a cool, creamy layer that works against the buffalo heat
- Three cheese blend: Mixes sharp cheddar, stretchy mozzarella and nutty parmesan for amazing melty goodness
- Sesame seeds and Italian seasoning: Team up for a tasty, crispy finish when baked
Tasty Preparation Steps
- Warm up your oven:
- Turn it to 450°F and line your baking tray with parchment. Starting hot helps form a nice crust outside while turning it down later makes sure everything cooks through without burning.
- Put together your stuffing:
- Toss your chicken shreds with buffalo sauce, herbs and jalapeño in a bowl until everything's nicely covered. This helps the flavors blend and lets the chicken soak up all that spicy goodness. Make the chicken pieces small so they spread out well in each roll.
- Build your strombolis:
- Split your dough into four equal chunks and flatten each into an oval about 8 inches long. Thinner dough folds better and cooks more evenly. Spread some ranch on each piece of dough, but leave a bit of space around the edges. Add your chicken mix and both kinds of cheese across the dough. Don't overstuff or they might burst while cooking.
- Roll them up:
- Fold the long sides in slightly, then roll from one short end to the other, making something like a cinnamon roll shape. Put them seam-side down on your tray so they don't pop open while baking. Press the seam firmly to keep all that yummy cheese from leaking out.
- Finish and bake:
- Brush some beaten egg on top for shine, then sprinkle with your parmesan mix. Make two little cuts in each roll so steam can escape. Start baking hot, then turn down the heat and keep going until they're deeply golden and fully cooked.
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I always fix more buffalo chicken mix than I need and keep it in the fridge. It actually tastes better the next day, and makes super quick nachos or stuffed potatoes when everyone starts craving those buffalo flavors again.
Prep Ahead Ideas
You can get these strombolis ready ahead of time. Make them fully, then stick them in the fridge unbaked for up to a day before cooking. Just add about 5 more minutes to your baking time if they're cold. Or you can bake them completely, let them cool, and freeze them wrapped in plastic and foil. When you want them, heat from frozen in a 350°F oven for around 20 minutes until they're hot all through.
Adjusting The Spice
You'll find buffalo sauce in all sorts of heat levels, from mild to super hot. For family dinners, I usually go with medium sauce and tweak from there. Want them milder? Use less buffalo sauce and more ranch inside. For folks who love heat, keep some jalapeño seeds in the mix or add a few drops of your go-to hot sauce to the chicken. You can also put extra hot sauce on the table for dipping.
What To Serve With It
These rolls can stand alone as a full meal, but I usually add a fresh side salad with ranch or blue cheese dressing to balance out the richness. When serving as apps, cut each roll into 3-4 slices and put them on a platter with celery and carrot sticks plus extra dips. During game watches, I set up a whole stromboli station with different sauces like ranch, blue cheese, and more buffalo so everyone can fix theirs just how they like it.
Where It All Started
Regular stromboli first showed up in Philly as an Italian-American creation, but this buffalo chicken version brings together two favorite American food traditions. Buffalo wings got their start at the Anchor Bar in Buffalo, New York back in 1964, and folks still can't get enough of them. This recipe takes those wing flavors but wraps them in pizza dough for something more filling that's easier to eat while watching sports. It shows how American food keeps changing by mixing different food styles into new, exciting combos.
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Frequently Asked Questions
- → Can I use pre-made dough?
Absolutely! Store-bought pizza dough is a great time-saver and works wonderfully.
- → What’s a blue cheese alternative?
Just skip the blue cheese or use more mozzarella or cheddar for a smoother taste.
- → How do I store extras?
Keep leftover rolls wrapped in foil or an airtight box in the fridge for up to 3 days.
- → Can I prep this ahead?
Sure! Assemble the rolls and refrigerate them unbaked for up to 24 hours, then bake when needed.
- → What dips taste best with them?
Try ranch, buffalo sauce, or garlic aioli to level up the flavors!